Description
A creamy and bold chicken fajita pasta recipe that is quick to make and full of flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta, cooked according to package directions
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, stirring constantly.
- Return chicken to the skillet. Stir in heavy cream and bring to a simmer.
- Reduce heat to low and stir in Monterey Jack cheese until melted and sauce is creamy.
- Add cooked pasta to the skillet and toss to coat.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add more cayenne pepper.
- You can substitute other cheeses like cheddar or a Mexican blend.
- Serve immediately for the best creamy texture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken fajita pasta, creamy pasta, bold flavor, quick dinner, easy recipe, Mexican pasta